超细微兔骨理化性质的研究  

The physical and chemical properties of ultra-fine rabbit bone

作　　者：任灿[1] 贺稚非 李杨梅[1] 李少博[1] 翟小波[1] 李洪军[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品与发酵工业》2017年第2期226-231,共6页Food and Fermentation Industries

基　　金：国家兔产业技术体系肉加工与综合利用(CARS-44-D-1);农业部公益性行业(农业)科研专项"南方地区肉兔育肥与高品质肉生产技术研究"(201303144)

摘　　要：以兔骨为研究对象,研究了兔骨的一般营养物质及矿质元素,氨基酸的含量及组成,超细微兔骨的球磨工艺,表面结构,化学结构和游离氨基酸的组成及含量。结果表明:兔骨中含有丰富的蛋白质、钙和磷元素,人体所需的必需氨基酸占5%左右,非必需氨基酸占13%左右。超细微兔骨的最佳球磨工艺为4 h、500 r/min、10 g装料量,粒径为10.203μm。超细微兔骨由于在球磨过程中受到机械作用和热作用,游离氨基酸的含量比经过不同目筛的兔骨要少。电镜结果显示,超细微兔骨颗粒外形呈规则的多边形。FT-IR图谱显示,超微细兔骨的化学结构与其他粒径相比没有明显差别。The general nutrients, mineral elements and amino acid content and composition of rabbit bone, ball mill process, surface structure, chemical structure and the composition and content of free amino acid of rabbit bone were studied. Rabbit bone contains rich protein, calcium and phosphorus. Calcium and phosphorus ratio is close to the proportion of the human body. Therefore, it is easy to digest and absorb. Rabbit bone contains 5% of essential amino and 13% non-essential amino acid. The suitable milling conditions were determined as the followings： rotation speed at 500 r/min, 10 g of loading and 4 h milling time. The average particle size was 10. 203 μm. The mechanical and heating effect during ultra-fine process caused the more loss of free amino acid than other sized rabbit bone. Electron microscope scanning results showed that the super rabbit bone had polyhedron structure. Ball mill did not change the chemical structure of rabbit bone.

关 键 词：超细微 兔骨 粒径 氨基酸 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]